At last, success on the Shepherds pie front! I actually have no idea how authentic this is; it pretty much ended up being a clean out the fridge/freezer type of dish but it turned out tasty and that’s what counts, right? 🙂 I really think you could pretty much throw in whatever veggies you have on hand and call it a day. This did end up making more than I had anticipated (filled a 9×13″ dish) but I think I will throw some of it in the freezer to have on hand for crazy busy days.
Clean out the Fridge Shepherds Pie
3 medium russet potatoes, washed and chopped roughly (you can peel ’em if you like)
1 cup dried brown lentils, cooked until tender (I added about 2 teaspoons of an italian spice blend to my cooking water)
1 onion, diced
1-2 cloves garlic, minced
2 medium carrots, diced
2 cups chopped frozen, or fresh, green beans
2 cups frozen, or fresh, corn kernels
3 mushrooms, diced
1 teaspoon oregano
1 teaspoon basil
1 tablespoon red miso
1/4 cup nutritional yeast
1/4 cup almond milk (optional)
salt and pepper to taste
Place potatoes in a pot, cover with water and cook until tender, about 30 minutes but it depends how small your potato chunks are. Place lentils in another pot with about two cups of water, cook until tender (you may have to add more water).
When potatoes and lentils are done, preheat oven to 350F.
Meanwhile, saute onions and garlic in a frying pan until golden. Add carrots and cook for about five minutes. Toss in beans, corn and mushrooms and saute for another few minutes. Stir in spices. Stir lentils and veggies together.
Remove potatoes with slotted spoon and dump into a bowl. Mash, adding potato cooking water and/or almond milk and salt until a creamy consistency is obtained. Set aside.
Combine miso with 1-2 tablespoons of remaining potato cooking water and mix until dissolved. Stir into lentil and veggie mixture along with nutritional yeast and remaining potato cooking water.*
Spread lentil vegetable mixture into the bottom of a 9 x 13″ pan. Dollop mashed potatoes on top and spread around to completely cover top of vegetable mixture. Bake in oven for 30 minutes, until potatoes are beginning to brown at peaks. Remove and serve.
*Vegetable stock would add a nice flavour here too, which is what I originially intended to use, however my pantry was lacking stock, so I made do without.